Cranberry Chicken Salad Recipe

Nancy

Cranberry Chicken Salad Recipe

Cranberry Chicken Salad is a creamy, crunchy, sweet-and-savory blend that’s perfect for quick lunches or light dinners. It’s incredibly easy to throw together, especially if you have leftover cooked chicken or turkey in the fridge. With rich textures and balanced flavors, this salad is ideal for sandwiches, lettuce wraps, or just scooped with crackers.

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Prep Time 10

Total Time 10

Servings: 3

Course: Salad

Calories: 421

Ingredients Method

Ingredients

2 cups cooked chicken or turkey shredded or chopped — rotisserie chicken adds great flavor and saves time.
½ cup dried cranberries — adds sweet-tart flavor; Craisins work perfectly.
½ cup celery chopped — brings crunch and freshness to balance the creamy dressing.
¼ cup red onion finely chopped — sharp flavor that brightens the salad.
¼ cup pecans or walnuts chopped — provides nutty crunch; toast them lightly for deeper flavor.
½ cup mayonnaise — gives the salad its creamy texture; use a good-quality mayo for best taste.
2 tbsp sour cream or Greek yogurt — lightens up the dressing and adds tanginess.
1 tbsp Dijon mustard — enhances flavor and adds a slight kick.
Salt and pepper to taste — adjust to bring out all the flavors.
Fresh parsley chopped (optional) — for garnish and a pop of color.

Method

Start by chopping the cooked chicken or turkey into bite-sized pieces. Place it in a large mixing bowl. Then, finely chop the celery, red onion, and pecans. Add these to the bowl along with the dried cranberries. Mix everything gently to distribute the ingredients evenly.
In a separate small bowl, combine mayonnaise, sour cream (or Greek yogurt), and Dijon mustard. Whisk until smooth and well-blended. Season the dressing with a pinch of salt and pepper. Taste and adjust if needed—add more mustard for tang or more mayo for richness.
Pour the dressing over the salad base. Using a spatula or large spoon, fold the mixture gently until all the ingredients are well-coated. Be careful not to overmix, especially if using shredded chicken, to keep the texture light and fluffy.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors come together beautifully. It’s not required, but highly recommended for the best taste and texture.
Once chilled, give the salad a quick stir and garnish with chopped parsley if you like. Serve it on croissants, sandwich bread, lettuce wraps, or with crackers. It’s also great as a protein-packed side dish with greens.